Description
Discover how to make delicious BBQ Chicken and Roasted Sweet Potato Bowls. Learn step-by-step tips for a flavorful, satisfying meal perfect for any occasion.
Ingredients
- 2 medium sweet potatoes
- 1 large yellow onion
- 1 Tablespoon (15 ml) olive oil
- 1/4 teaspoon (1 ml) salt divided
- 1/2 teaspoon (3 ml) garlic powder
- 1/2 teaspoon (3 ml) chipotle powder or chili powder
- 1 medium head broccoli
- 1 Tablespoon (15 ml) olive oil
- 1/4 teaspoon (1 ml) salt
- 1 pound (454 g) boneless skinless chicken breasts
- 1/2 cup (120 ml) BBQ sauce divided
Instructions
- Set your oven to 400°F to preheat.
- Remove the skin from the sweet potatoes and cut them into 1/2″ cubes. Cut the onion into 1-inch pieces. Place both on a tray lined with parchment paper. Combine the sweet potatoes and onions with olive oil, some salt, garlic powder, and chipotle powder, ensuring they’re all coated evenly. Place in the oven and cook for 20 minutes.
- Afterwards, stir the sweet potatoes and move them to one side of the tray. Add the broccoli and coat with olive oil and a pinch of salt. Place the chicken breasts on the tray and brush them with half of the BBQ sauce. Return the tray to the oven and bake for another 15-20 minutes, ensuring the chicken is fully cooked.
- Once done, take the tray out and use two forks to shred the chicken. Mix the shredded chicken with the rest of the BBQ sauce. Split the chicken and roasted veggies into three servings and enjoy right away.
Notes
- Cut sweet potatoes and onions to 1/2-inch and 1-inch for uniform roastingnArrange broccoli well-spaced on the tray for optimal roastingnEnsure chicken reaches 165°F before shredding and coat thoroughly with BBQ sauce for flavor
